Kale, Apple and Pancetta Salad
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This flavor-packed autumn salad, with kale, radicchio, and a zingy maple vinaigrette, will have even the biggest salad skeptics coming back for more!
Made with shredded kale, radicchio, crisp pancetta, tart apples, pecans, and a zingy maple vinaigrette, this gorgeous fall salad, adapted from Food & Wine, is a real flavor powerhouse. Even my husband, who isn’t usually a fan of salads (especially kale), can’t get enough of it. For a heartier meal, you can easily add some poached chicken or grilled chicken—it’s a versatile dish that works as a side or a main course.
What You’ll Need To Make Kale, Apple & Pancetta Salad
Step-by-Step Instructions
Combine the olive oil and pancetta in a small skillet over medium heat.
Cook, stirring frequently, until pancetta is golden and crispy.
Strain the pan drippings into a medium bowl and leave the crispy pancetta off to the side to cool.
Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.
Combine the radicchio, kale, apples and pecans in a large bowl.
Toss while adding the dressing, little by little, until the salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.
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Kale, Apple and Pancetta Salad
This flavor-packed autumn salad, with kale, radicchio, and a zingy maple vinaigrette, will have even the biggest salad skeptics coming back for more!
Ingredients
- ⅓ cup extra virgin olive oil
- 4 ounces pancetta, diced
- ¼ cup Champagne vinegar
- ¼ cup pure maple syrup
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small head radicchio, shredded
- 1 (8-ounce) bunch kale, stems discarded, leaves shredded
- 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
- ¾ cup pecans, toasted if desired
Instructions
- Combine the olive oil and pancetta in a small skillet over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a medium bowl and leave the crispy pancetta off to the side to cool. Add the vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.
- Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.
Nutrition Information
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- Per serving (4 servings)
- Calories: 541
- Fat: 43 g
- Saturated fat: 7 g
- Carbohydrates: 35 g
- Sugar: 24 g
- Fiber: 6 g
- Protein: 8 g
- Sodium: 363 mg
- Cholesterol: 19 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I loved this salad. I used my current favorite variety of Kale – Lacinato….and it worked perfectly!
Hi Jenn, the salad looks beautiful and definitely bite-worthy. Trouble is I am vegetarian. Is there any substitute for the pancetta?
Ashita, I would make the salad without the pancetta and use the dressing from this salad instead:
https://www.onceuponachef.com/2009/09/mesclun-salad-with-goat-cheese-mapleglazed-pecans-maple-dijon-vinaigrette.html
Hope you like it 🙂
Couldn’t you just sub olive oil instead of pancetta drippings?
The pancetta drippings provide a nice smoky flavor, but you can use olive oil instead if you prefer.
Ohhh gorgeous! This looks divine!
HI Jenn: I made this salad in the summer and it was delicious and healthy! So now wondering should I use granny smith apples or should I use honey crisp now that they are available.. xo
Hi Sandy! This salad needs a tart apple to offset the sweetness in the dressing — grannies are my favorite but honey crisp would also work. Just avoid using mild sweet apples like golden/red delicious or gala.
Was so good, I couldn’t get enough!
This looks delicious! I love anything made with kale and will be trying this recipe for sure!!
One of our favorite kale recipes. Super greens and super tasty!!
Absolutely delicious! I’m definitely making this next time we have friends over! Thanks for the wonderful recipes 🙂
I loved this recipe! Instead of the radicchio, I used Boston lettuce by accident, but it was fine with this. So pretty and so delicious. My dinner guests wanted the recipe, too.
Even the leftovers were good several days out.
Jennifer
Looks beautiful and certainly will be a crowd pleaser. What protein would you serve as a main course?